In 1968, the forces of racism and consumer activism collided to give monosodium glutamate (MSG) its unsavory reputation. Today, chef Tim Ma is on a mission to change that perception and use MSG as a way to share his culture through food. Through interviews with Ma and two MSG experts, the documentary explores the origin of MSG's stigma and how the ways we talk about food can be just as pervasive today.

the production

With the stigma around MSG affecting mainly Asian cuisines, it became essential to work with AAPI storytellers on both sides of the camera. Candid interviews with each of the characters gave a structure to the film that was based on lived experience and research, rather than the myths that have been spread about MSG.

These myths about MSG’s dangers and potency became a huge influence over the style of the documentary. We drew inspiration from the imagery in drug PSAs and crime movies of the 1960s and 1970s to force audiences to confront the misinformation surrounding MSG. To set the historical record straight, archival footage and visuals from Ma's restaurant weave together to illustrate the full timeline of MSG's place in American cuisine.

the results

The film’s reception is evidence of one of Snack Night’s core beliefs: the right film can get people talking. The film screened at festivals from coast to coast and picked up shoutouts from Ajinomoto’s Know MSG campaign. Partnering with Good Docs placed the documentary at the center of educational discussions at institutions like Yale, Brookings, and the Museum of Food and Drink. Additionally, MSG found its way onto streaming through LaboCine and PBS, where it earned a Telly silver award.